Analysis on Odorous Components in Different Processed Products of Periplaneta americana by HS-SPME-GC-MS

Yu-jiao DENG; Run-chun XU; Chen-juan ZENG; Jing CHE; Hong-yan MA; Jin PEI

doi:10.13422/j.cnki.syfjx.20191459

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Analysis on Odorous Components in Different Processed Products of Periplaneta americana by HS-SPME-GC-MS

Pharmacy and Processing | 更新时间：2021-02-09

- Analysis on Odorous Components in Different Processed Products of Periplaneta americana by HS-SPME-GC-MS
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 25, Issue 24, Pages: 84-90(2019)
- 作者机构：
  
  1.成都中医药大学　药学院，中药材标准化教育部重点实验室，成都　 611137；
  2.四川好医生攀西药业有限责任公司，药用美洲大蠊四川省重点实验室，四川　西昌　 615000
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20191459
  CLC： R22; R943.1; R28; R94; O657
- Published：20 December 2019，
  
  Published Online：03 April 2019，
  
  Received：19 February 2019，
- 稿件说明：
扫描看全文
Yu-jiao DENG, Run-chun XU, Chen-juan ZENG, et al. Analysis on Odorous Components in Different Processed Products of Periplaneta americana by HS-SPME-GC-MS. [J]. Chinese Journal of Experimental Traditional Medical Formulae 25(24):84-90(2019)
DOI：

Yu-jiao DENG, Run-chun XU, Chen-juan ZENG, et al. Analysis on Odorous Components in Different Processed Products of Periplaneta americana by HS-SPME-GC-MS. [J]. Chinese Journal of Experimental Traditional Medical Formulae 25(24):84-90(2019) DOI： 10.13422/j.cnki.syfjx.20191459.

摘要

目的：

分析美洲大蠊生品、酒炙品、醋炙品、麸炒品中腥臭味成分种类及其相对质量分数。

方法：

采用顶空-固相微萃取法(HS-SPME)萃取美洲大蠊生品、酒炙品、醋炙品、麸炒品中腥臭味成分，结合气相色谱-质谱技术(GC-MS)对腥臭成分进行分析与鉴定，GC条件为程序升温(初始温度50 ℃，保持1 min；以4 ℃·min

－1

升温至250 ℃，保持5 min)，进样口温度250 ℃，载气高纯度氦气，载气流速1.0 mL·min

－1

，不分流进样；MS条件为电子轰击离子源(EI)，离子源温度230 ℃，四级杆温度180 ℃，电子能量70 eV，检测范围

35～550。利用峰面积归一化法计算各组分的相对质量分数。

结果：

从美洲大蠊生品、酒炙品、醋炙品、麸炒品中分别鉴定出41，32，40，47种化合物，四者含共有成分13种。

结论：

美洲大蠊生品中腥臭成分主要来源于醛类、醇类、胺类及烃类等挥发性物质，醋炙、酒炙、麸炒后可有效减少生品中的腥臭成分及其含量，并且增加的香味物质可掩盖其腥臭气味，为探究美洲大蠊的矫臭去腥方法提供了科学依据，并为动物药腥臭气味分析与矫正提供参考。

Abstract

Objective:

To analyze the odorous components and their contents in raw products

wine-processed products

vinegar-processed products and wheat bran-processed products of

Periplaneta americana

Method:

Headspace solid-phase microextraction (HS-SPME) was used to extract the volatile components from different processed products

the chemical compositions were analyzed by gas chromatography-mass spectrometry (GC-MS)

and the relative contents of each component was calculated by peak area normalization method.

Result:

A total of 41

40 and 47 components were respectively identified from raw

wine-processed

vinegar-processed and wheat bran-processed products of

americana

involving a total of 13 common components.

Conclusion:

The odorous components in the raw products are mainly derived from aldehydes

alcohols

amines

hydrocarbons and other volatile substances. Odorous components can be reduced effectively and flavoring substances can be increased by wine

vinegar and wheat bran processing. This study provides a scientific basis for the further study of correcting odor of

americana

it also provides a reference for analysis and correction of odor of animal medicines.

关键词

美洲大蠊炮制品顶空-固相微萃取法气相色谱-质谱联用技术腥臭成分氨气味阈值

Keywords

Periplaneta americanaprocessed productsheadspace solid-phase microextractiongas chromatography-mass spectrometryodorous componentsammoniaodor thresholds

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